My sister laughs at me when I make the devilled eggs every holiday. I use vegan mayo and she cannot understand the logic. “But they’re eggs, so why not use regular mayo?”

It makes sense to me though.

I fell in love with the texture of vegan mayo years ago when I was mostly vegan. It’s lightweight. And the ingredients in my favorite brands are also free of soy and hydrogenated oils and sugar.

Preparing a traditional holiday meal while sticking to a gluten-free, soy-free and dairy-free diet is easy with some of my favorite products I use all year long.

Miyokos Vegan ButterWhen I first encountered this vegan butter at a tasting at Trader Joe’s, I scrutinized the ingredient list for soy. I walked around the store. I took one off the dairy shelf and read the package again. I walked back to the woman doing the demo. “You know this is soy free, right?” She said she “hadn’t noticed.” “That’s no small detail,” I told her.

To find a butter substitute that is dairy and soy free is revolutionary. This product has changed my kitchen. There is no other butter substitute I’ve experienced that comes this close to the flavor and performance of real butter. This year I will be rubbing my turkey with it, sautéing onions for my sage dressing and stirring it into the mashed potatoes. ​

Enjoy Life Chocolate ChipsI’m not sure if I will make a chocolate dessert this year, but anytime I need chocolate chips, this brand is non-negotiable for me. It’s the only brand I’ve found that is soy free. The flavor and performance of this product is also indistinguishable from regular brands.

Sir Kensington’s Fabanaise or Follow Your Heart Soy-Free VegenaiseThese are the only two mayonnaise substitutes I use these days. I prefer Fabanaise between the two. It’s body comes from aquafaba, the gelatinous cooking liquid from chic peas. It’s texture and flavor are perfect. And there’s a Chipotle version that is not safe to have around, it’s that good.The soy-free version of Vegenaise is my second choice, but that doesn’t make it any less perfect. ​

Bob’s Red Mill Gluten Free cornbread mixI like this mix for my cornbread sage dressing. You can follow the recipe on the back but substitute the following for the 2 eggs: 2 tablespoons ground flaxseed plus 6 tablespoons water (stir those together and let sit for a few minutes). I recommend adding in a teaspoon of baking soda and a tablespoon of apple cider vinegar to give it a little more lift as well.

South River chic pea misoThis is a soy-free product that I keep in my refrigerator at all times. You can stir in a little to soups and sauces to add the umami flavor we all crave. But for the holidays, I will be using it to make a soy-free, dairy-free cashew cream sauce for my mashed potatoes and a sweet potato gratin.

Author

prana is the common thread running through everything i love....the sun on my face...the sunlight through my camera.... breathing the ocean air... the sound of my breath...laughing with family + friends.but most of all....fresh, vibrant food! ​